From farm to table

“We control and obtain high standards in all stages of production. Sigri Olive Mill has 75 tons of olives/day capacity.”

Our vertical production starts from the olive trees in the estate and continues to the mill & bottling facilities, there are also storage facilities and a logistics department.
From the growth of the tree & the olive to the production, standardization, storage & promotion of the olive oil, we have streamlined the process.

Our Harvested olives are collected and immediately taken

to the olive mill where they are washed, defoliated and then the production begins!

We innovate in applying a linear production instead of batch production. The olive mill automatically recognizes the degree of ripeness & cultivar of the olive, applying the optimal production conditions.

Cooling throughout the process plays a vital part, so that the aromas remain in the final product.

The minimum amount of water is utilized so that the antioxidants and other water-soluble substances remain in the olive oil. Also, the use of nitrogen gas during production & storage helps avoid oxidation of the fatty acids.

What makes Sigri Olive Mill unique

is the linear production with predetermined parameters for production conditions depending on the Quality, Variety and Degree of ripeness of the olive.

“The Olive paste always circulates through a closed circuit to prevent contact with the air and, therefore, oxidation.”

Temperature is controlled so it never exceeds 20-26°C
The olive oil is filtered with ecological paper filters before storage, to contain any impurities
All processes are digitally monitored & controlled.

“A traditional architecture Olive Mill using rocks and other materials, native to the island of Lesvos. An advanced olive mill, combining tradition with technology.”